Potato Amuse Bouche
Recipe for Category Vegetable Side Dishes
Contributed by Aubrie Chaylt lifted from The 100 Mile Diet (James MacKinnon)
An easy winter appetizer that is sure to impress. And make people like beets.
1 large beet, peeled
1 large mashing potato, pared and cubed
3 tbsp blue cheese
1 tbsp unsweetened applesauce
1 tbsp butter
Slice beets into 1/4 inches rounds. Steam until tender throughout and set aside.
Boil potatoes until soft. Strain, reserving 1 cup (or less) of cooking liquid. Mash the potatoes with blue cheese adding cooking liquid as needed to achieve a thick, creamy consistency. Spoon balls of the potato mixture onto a cookie sheet and roast on the highest rack in the oven until golden.
Meanwhile, melt butter in a small saucepan. Add applesauce and stir together over low heat.
Cut the beet slices into a shape (hearts or triangles, etc) or leave as rounds. PLace a potato ball in the middle of each beet slice. Drizzle with apple butter. Serve in the centre of a very large plate, alone and a little heartbreaking.